Strawberry-Chipotle Chicken
Makes 4 servings
  • 3 cups halved fresh strawberries
  • 1 small canned chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce
  • 2 tablespoons vegetable oil, divided
  • ⅓ cup chopped green onion
  • 1 clove garlic, minced
  • 3 tablespoons firmly packed light brown sugar
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons tomato paste
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • 4 large bone-in skinless chicken thighs (about 10 ounces each)
  • Garnish: chopped green onion
  1. In the container of a blender, combine strawberries, chipotle pepper, and adobo sauce; pulse until smooth.
  2. In a 12-inch enameled cast-iron braiser, heat 1 tablespoon oil over medium heat. Add onion; cook until softened, about 1 minute. Stir in garlic; cook for 1 minute. Stir in strawberry mixture, brown sugar, vinegar, tomato paste, and ½ teaspoon salt; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, until thickened, about 12 minutes. Pour sauce into a small bowl (there should be about 1¼ cups). Clean and dry braiser.
  3. Preheat oven to 350°.
  4. In braiser, heat remaining 1 tablespoon oil over medium heat. Sprinkle remaining 1 teaspoon salt and black pepper all over chicken. Add chicken; cook until browned, about 2 minutes per side. Pour strawberry sauce all over chicken.
  5. Bake until an instant-read thermometer inserted in thickest portion registers 170°, 35 to 40 minutes, spooning sauce onto chicken occasionally. Garnish with green onion, if desired.
KITCHEN TIP: Purée remaining chipotle peppers in adobo sauce in a blender or food processor until smooth, and freeze in 1-tablespoon portions for future use.
Recipe by Southern Cast Iron at